The most essential equipment in any bakery is the oven. Continuous Teflon ovens for cakes, cookies, pizzas and pirogues.

Solid conveyors for continuous baking of semi-viscous bakery products. The non-stick technology is ideal for sponge cakes, cookies, bars and confectioneries.

  • Individual heating zones
  • Heated baking surface
  • Vacuum technology
  • Limit the thickness
  • Heated drop-zone for viscous batters

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